It is rich and dark but not black like an Irish stout. Sweeter than most stouts but with the unmistakable double tang of rye and caraway.

(5 gallons, partial mash)

Ingredients:

• 3 lbs. English pale malt
• 0.5 lb. dark crystal malt (90° to 120° Lovibond)
• 1 lb. malted rye
• 1 lb. malted wheat
• 0.5 lb. roasted barley
• 1 lb. flaked maize
• 3 lbs. unhopped dark dry malt extract
• 1 cup molasses
• 1 oz. Fuggle hops (4% alpha acid) for 60 min.
• 1 oz. Northern Brewer hops (8% alpha acid) for 15 min.
• 1 Tbsp. caraway seeds (slightly crushed but not powdered)
• 1 qt. English or Irish ale yeast slurry (Wyeast 1098 or 1084)
• 2/3 cup corn sugar to prime

Step by Step:

Heat 2.5 gal. of water to 164° F. Crush grains and mix in, settling mash at about 152° F. Hold at this temperature for 75 min. Begin run-off and sparge with 2.5 gal. water at 168° F.

To the run-off add dry malt and molasses. Total boil is 60 min. Bring to a boil, add Fuggle hops, and boil 45 min. Add Northern Brewer, boil 15 min. more. Remove from heat and add caraway. Steep 30 min. then begin cooling. Top off in fermenter with enough cold, pre-boiled water to make 5.25 gal.

Chill to 68° F and pitch yeast slurry. Ferment at 65° F for 10 days. Rack to secondary, age cool (50° F) for three weeks. Prime with corn sugar, bottle, and age four to six weeks.

Variations:

All-grain recipe: Increase mash water to 4 gal., sparge water to 5 gal. Increase pale malt to 6 lbs.; crystal and roasted barley to 1 lb. each. Omit dry malt extract, but the rest of the procedure is the same.

All-extract recipe: Steep rye, wheat, crystal, and roasted barley in 3 gal. of water, raising heat gradually to 179° F. Remove grains, and add 3 lbs. dark dry malt extract and 4 lbs. amber dry malt extract. The rest of the procedure is the same.

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